Deep-Dish Italian Meat Pie


Deep-Dish Italian Meat Pie

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Two crust pie filled with cheese, ham, tomatoes, and spinach

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    The crust on this pie is more like pizza crust than pie crust. It's easy to make your own, but if time's not on your side, you can use Hy-Vee pizza crust dough. You'll need two tubes. 

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    Servings and Ingredients

    Serves 10
    1 (1/4 oz) pkg quick-rise yeast
    ¾ c. warm water (105 to 115 degrees)
    1 ½ tbsp. plus 2 tsp Hy-Vee Select olive oil, divided
    1 ½ c. Hy-Vee all-purpose flour
    ¾ c. Hy-Vee whole wheat flour
    ¼ tsp. Hy-Vee salt
    1 c. chopped red onion
    2 clove(s) garlic, minced
    6 c. packed fresh spinach
    2 tsp. Hy-Vee dried basil
    1 lbs. Di Lusso sliced provolone cheese
    ⅓ lbs. Di Lusso pastrami
    ⅓ lbs. Di Lusso honey roasted ham
    ⅓ lbs. Di Lusso hard salami
    1 (12 oz) jar roasted red peppers, drained, patted dry with paper towels and cut into strips
    1 Hy-Vee large egg, beaten


    1. To make dough, dissolve yeast in warm water in a large bowl. Stir in 1-1/2 tablespoons olive oil. Stir in all-purpose flour, whole wheat flour and salt. Turn out onto a lightly floured surface and knead 5 minutes. Place in lightly greased bowl, cover with a tea towel and let rise 45 minutes or until doubled in size.
    2. Meanwhile, heat remaining 2 teaspoons olive oil in a medium skillet over medium heat. Cook onion and garlic for 3 minutes or until tender. Add spinach and basil; cook about 5 minutes more or until all moisture is evaporated. Set aside.
    3. Preheat oven to 400 degrees. Lightly grease a 9-inch cake pan.
    4. Punch down dough; divide dough into two parts, with one part being twice the size of the other. Cover and let rest 5 minutes. Keeping smaller portion covered, roll out larger portion of dough to a 12-inch circle on a lightly floured surface. Fit into prepared pan with dough overlapping edges evenly. Layer one-third of the provolone, one-third of the pastrami, one-third of the ham, one-third of the salami, one-half of the roasted red peppers and one-half of the spinach mixture. Repeat layers once. Top with remaining meat and provolone.
    5. Roll out remaining dough portion to a 10-inch circle. Place on top of cheese. Pinch dough together at edges. Using a sharp knife, cut 3 or 4 slashes in dough. Brush with beaten egg. Bake 35 to 40 minutes or until crust is golden brown. Cool 10 minutes. Cut into wedges; serve warm.

    Nutrition facts


    420 Calories per serving

    Amounts Per Serving

    • Total Fat: 25g
    • Cholesterol: 90mg
    • Sodium: 990mg
    • Total Carbohydrates: 28g
    • Protein: 22g

    Daily Values

    Vitamin A 40%
    Vitamin C 50%
    Iron 15%
    Calcium 35%

    Recipe Source:

    Hy-Vee Seasons Spring 2013.